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Chicken and Vegetable Bone Broth

Yields1 Serving

Let me explain what broth is and why it's so good for you. When you cook meat, bones, bone marrow and connective tissues in filtered water for a few hours you get broth. The flavour, nutrients and minerals from the bones migrate into the water making a wonderfully warming, nourishing and healing broth drink. Broth is packed full of minerals including a rich source of calcium, phosphorus, potassium, sodium, magnesium and sulfur. Bone broth also helps maintain and rebuild the structure of our bodies.
Another nutritional benefit to drinking broth is the gelatin which is leached from the animal bones during the cooking process. Gelatin is incredibly healing for the digestive tract as broth works towards normalizing digestion and makes foods cooked in broth easier to digest. Other benefits of drinking gelatinous rich broth include strengthening hair and nails, reducing, preventing and healing cellulite and wrinkles.

 1 whole organic chicken or turkey (turkey adds a beautiful depth of flavour to the broth)
 2 brown onions, quartered
 1 apple cider vinegar (ACV)
 2 large rosemary sprigs
 2 thyme sprigs
 1 A few sage leaves
 Changing Habits Seaweed Salt
 Vegetables of your choice, I add whatever I have at the time (and often reserve veggie scraps for broth) such as carrots, broccoli, cauliflower, zucchini, pumpkin etc…
 Garlic to your taste, I like heaps so I usually add a few cloves at the end.

Brown the chicken all over in a saucepan large enough for the whole chicken and to cover it in water later on.


Add the onions and salt, brown slightly in the fat from the chicken.


Add enough filtered water and ACV to cover the chicken (this may need topping up if it reduces heavily).


Bring to the boil and then reduce to a gentle simmer with the lid on.


Cook on a simmer for 3 hours. Once the meat is cooked, take all of the meat off the bones and set aside for later and put in the fridge.


Add the bones back to the stock and cook the bones for up to 12 hours.


Once almost ready, strain the broth and remove the bones (I eat the ends of the chicken bones for additional nutrition).


Put the liquid broth back onto the stove and add your chosen vegetables herbs and spices and cook for 20-30 minutes or until cooked. At this point you can either leave it a chunky textured soup or blend for a smoother consistency.


In the last 2 minutes, add chopped garlic and the cooked meat from the fridge to re-heat.


Add additional seaweed salt and/or dulse flakes to taste if needed.


Serve and enjoy!

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